SOLIS GRIND & INFUSE PRO Gebrauchsanleitung Seite 179

COFFEES TO TRY
CLASSIC CAFÉ LATTÉ
Traditionally the morning coffee of Italy and France,
taken with pain au chocolate or sweet biscotti.
This blend of 1⁄3 espresso to 2⁄3 milk is made with
a single shot of espresso. Top with steamed milk,
poured down the inside rim of the glass to give a
creamy consistency and perfect layer of froth.
CAPPUCCINO
The real thing is served very light and luke warm
with 1⁄3 espresso to 1⁄3 steamed milk and a
generous final 1⁄3 of creamy froth.
For added finesse, hold a piece of card over
one half of the cappuccino before dusting
with chocolate.
MACCHIATO
A shot of espresso served short in a 70 ml dem-
itasse and stained with a dash of finely textured
milk.
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